Salmon Cakes On Greens With Lemon-Ginger Dressing

• 1 egg, lightly beaten
• 1 1/2 tablespoons minced ginger
• 1 teaspoon hot Chinese or Dijon mustard
• 1 1/2-2 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 pounds skinless salmon fillet, finely chopped
• 2 teaspoons peanut or light olive oil
• Grilled asparagus
• 2 heads Bibb lettuce, torn

1. Combine first five ingredients in a large bowl. Add salmon, stirring until well blended.
2. Heat oil in a nonstick skillet over medium heat. Scoop a heaping tablespoon of salmon mixture into hot skillet, pressing with a spatula to form patties. Saute in batches for 3 minutes on each side. Set aside or refrigerate until ready to serve.
3. Combine asparagus and 1/2 cup Lemon-Ginger Dressing in a container. Marinate at least 30 minutes. Grill over medium-high heat (350u0b0 to 400u0b0) until crisp-tender.
4. Arrange asparagus on lettuce on serving plates. Top with 2 salmon patties. Serve with remaining dressing.

egg, ginger, hot chinese, soy sauce, sesame oil, salmon fillet, peanut, bibb lettuce

Taken from www.myrecipes.com/recipe/salmon-cakes-on-greens-with-lemon-ginger-dressing (may not work)